Gone4Good
North East
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Jambalaya's a good one dish meal that makes a ton of food and freezes well. We took a cooking class in New Orleans for some professional tips; added some of our own ideas and came up with this . . .
Chicken and Sausage Jambalaya
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downtheroad
Pacific Northwest
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Joined: 02/18/2003
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We use to make our own from scratch...
Tried this...GREAT. (we add shrimp and sliced sausage).
Zatarains Jambalaya
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bayoubelle
Amite, LA
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I prefer Cajun (Brown) Jambalaya. No tomatoes, mixture of red(cayenne), white and black pepper (add real heat). The brown is usually derived from the cooking of meats and vegetables sauted in a cast iron pot. I cheat with a little kitchen bouquet to make it brown.
If I want creole I leave out the pepper and use a can of rotel tomatoes. Drain well, and use the liquid with your broth. I usually do 2 cups rice to 4 cups liquid. (Brown, I use beef broth, red (creole) I use chicken broth).
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Gone4Good
North East
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A brown jambalaya can be made from the same basic recipie by axing the paprika and adding a roux (flour browned in an equal amount of oil). Kitchen Bouquet is an easy roux substitute.
The truth is, though, that there are as many ways to make jambalaya as there are people making it. It's a great dish to experiment with.
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fanciesmom
in our dreams
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I love your recipe. Excellent . . . the ideas with the different tastes and textures are spot on. I use "stock in a box" - usually low sodium organic from Costco.
I also love your use of chorizo. I love to make Jambalaya with smoked Spanish chorizo, shrimp, & chicken.
Now for a little hint from a chef friend - use the leftover jambalaya and make Arancini - lovely "rice balls" - scoop with an ice cream scoop and roll in bread crumbs and bake or flour, egg, and bread crumb and deep fry. I love these little gems. Every time I have leftover jambalaya or risotto I make a bunch of the balls, freeze on a cookie sheet and bag & freeze. Then when I need them I can finish them any way I want. Perfect way to utilize leftovers.
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Gone4Good
North East
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fanciesmom wrote:Now for a little hint from a chef friend - use the leftover jambalaya and make Arancini - lovely "rice balls" - scoop with an ice cream scoop and roll in bread crumbs and bake or flour, egg, and bread crumb and deep fry. I love these little gems. Every time I have leftover jambalaya or risotto I make a bunch of the balls, freeze on a cookie sheet and bag & freeze. Then when I need them I can finish them any way I want. Perfect way to utilize leftovers.
Interesting . . . like little falafel balls, only with Jambalaya. I'll have to give it a try.
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Mountain Mama
N. TX
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Joined: 03/28/2008
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downtheroad wrote:We use to make our own from scratch...
Tried this...GREAT. (we add shrimp and sliced sausage).
Zatarains Jambalaya
This is what we use too with chicken and sausage. I even add extra rice & water to make it less spicy, but it's still very good.
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divapop12
home
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The more difficult part of making scratch jambalaya is getting the rice to cook well after it is added to the pot. To much/not enough water....Too much heat and lack of constant stirring will burn as the rice fluffs.
Use a good iron pot with a good scraper
Or cook rice separately with reduced water in stock and blend
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Big Katuna
Deland, FL
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Soak the rice an hour or two and it will lose its crunch faster.
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Gone4Good
North East
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divapop12 wrote:The more difficult part of making scratch jambalaya is getting the rice to cook well after it is added to the pot. To much/not enough water....Too much heat and lack of constant stirring will burn as the rice fluffs.
The rice / liquid ratio is a bit tricky because you have to know how much moisture the vegetables add - it can be quite a bit. The proportions in the above recipe work pretty well. If you add or subtract stuff that provides liquid, you have to compensate somewhere else.
Also, if you simmer the rice for 10 minutes, turn once, and let stand covered with no heat for another 15 minutes, the rice cooks up nice and won't burn.
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